Synopsis

Source of validity: Traditional
Rating (out of 5): 3

Cinnamomum species (such as Cinnamomum cassia and Cinnamomum verum, commonly known as cinnamon) have a long history of use in Traditional Chinese Medicine (TCM) and other traditional systems for supporting digestive health and the Spleen system. In TCM, the Spleen is a central organ for digestion, nutrient absorption, and energy production. Cinnamon bark (Rou Gui) and cinnamon twig (Gui Zhi) are commonly used to "warm" the Spleen, dispel cold, and improve the movement of Qi (vital energy). These uses are well documented in classical herbal texts such as the "Shennong Bencao Jing" and "Compendium of Materia Medica." While there is some modern research on cinnamon's effects on blood sugar regulation, anti-inflammatory activity, and gastrointestinal motility, direct scientific studies specifically validating cinnamon's effects on the Spleen as conceptualized in TCM are lacking. Thus, the justification for its use in supporting the Spleen system is primarily traditional, based on centuries of clinical experience and textual reference rather than robust modern scientific evidence. Nevertheless, its long-standing role in herbal formulas for digestive and metabolic support underscores its traditional importance.

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